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The fregola is a first course of Sardinian origin which is obtained by rolling the semolina in order to obtain small spheres with a diameter ranging between 2 and 6 millimeters.
It is often used in fish soups but can also be considered as a common pasta, combining it with many equally appetizing condiments, such as those of this recipe which uses tomato sauce.
Fregola au gratin with tomato sauce
Preparation: 40 minutes - Cooking: 20 minutes
Difficulty: Medium - Portions: 4-6 persons - Cost: Low
Ingredients
To make the tomato fregola, boil a quantity of water that is double the amount of fregola. When it boils add salt, pour the fregola into it and cook for about a quarter of an hour, stirring gently a couple of times. When the water is completely absorbed, taste the fregola which should be fully cooked while remaining "al dente" (not too soft).
Peel 1 clove of garlic and 1 onion and chop them together with 1 sprig of well washed parsley, then put them to fry in a large terracotta pan with 1 dl of extra virgin olive oil. Cook for 10 minutes until the onion is transparent.
Add tomato sauce, season with salt and cook for 30 minutes, stirring occasionally.
When the soup is ready, pour it into a tureen or individual bowls, sprinkle with 3oz of grated cheese (parmesan) and chopped basil.
Bake for about 12 minutes or until the cheese has turned golden.
Serve hot or at room temperature.
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